Homestyle Take-Out Chinese Cashew Chicken...

Reminiscing 💭 a Canadian Chinese Take-Out favourite Cashew Chicken my dad and his brother used to wok cook at their restaurant eons ago 🥡. I miss those youthful days!

Such a great casual quick meal to dish up with leftover ingredients and odds & end bits in the fridge #nowaste. The charm here aside from the crunchy golden brown roasted cashews is chopping the chicken and vegetables into small bite size pieces to make scooping and eating a breeze with steamed rice. A touch of rice vinegar lifts the savoury soy-hoisin sauce sweetened with honey and thickened with cornstarch to make it over-the-top delish 😋🍚🥢🥄!

Homestyle Take-Out Chinese Cashew Chicken
Serves 4 to 6

Sauce:
4 Tbsp. soy sauce
1 Tbsp. hoisin sauce
1 Tbsp. rice vinegar
2 Tbsp. honey
1 tsp. sesame oil
½ Tbsp. ginger, minced
2 cloves garlic, minced

1 lb. boneless chicken thighs, cut into 1-inch pieces
salt, to taste
ground white pepper, to taste
1 Tbsp. cornstarch
1 Tbsp. sesame oil
1 onion, chopped into 1-inch pieces
2 medium carrots, peeled and chopped into 1-inch pieces
4 cups broccoli florets
2 celery stalks, chopped into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
¾ cup raw cashews, roasted
½ cup water

In a medium bowl, combine the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Set aside. (Adjust seasonings to your taste preference).

In another bowl, season the chicken with salt, pepper, and cornstarch.

To roast cashews, place the nuts on a single layer in a baking tray and roast in 350F oven for 10 minutes, tossing halfway for even roasting and colour. Let cool to develop crunch.

Heat a skillet/wok over medium-high heat and add sesame oil.

Add the chicken and cook for 5-6 minutes, or until the chicken begins to brown. Remove chicken and set aside in a separate bowl.

Add the onions, carrots and broccoli, and cook for 2-3 minutes. Then, toss in celery and peppers and stir fry for one more minute.

Add the chicken, cashews and sauce. Stir together and allow sauce to thicken about one minute. Serve hot with rice.

A great healthy and colourful stir-fry anytime!

Why get take-out when you can easily make this your own...

Served with stir fry bak choy and garlic, steamed pork and seafood omelet and steamed tofu with bonito flakes and soy sauce!

Homestyle Take-Out Chinese Cashew Chicken
Serves 4 to 6

Sauce:
4 Tbsp. soy sauce
1 Tbsp. hoisin sauce
1 Tbsp. rice vinegar
2 Tbsp. honey
1 tsp. sesame oil
½ Tbsp. ginger, minced
2 cloves garlic, minced

1 lb. boneless chicken thighs, cut into 1-inch pieces
salt, to taste
ground white pepper, to taste
1 Tbsp. cornstarch
1 Tbsp. sesame oil
1 onion, chopped into 1-inch pieces
2 medium carrots, peeled and chopped into 1-inch pieces
4 cups broccoli florets
2 celery stalks, chopped into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
¾ cup raw cashews, roasted
½ cup water

In a medium bowl, combine the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Set aside.

In another bowl, season the chicken with salt, pepper, and cornstarch.

Heat a skillet/wok over medium-high heat and add sesame oil.

Add the chicken and cook for 5-6 minutes, or until the chicken begins to brown. Remove chicken and set aside in a separate bowl.

Add the onions, carrots and broccoli, and cook for 2-3 minutes. Then, toss in celery and peppers and stir fry for one more minute.

Add the chicken, cashews and sauce. Stir together and allow sauce to thicken about one minute. Serve hot with rice.